Potato Salad with Greek Yogurt Sauce
Ingredients
Scale
- 4 large potatoes
- 4 tbsp dijon mustard
- 200 g Krinos greek yogurt
- 1 tbsp apple vinegar
- 2 tbsp finely chopped dill
- salt and pepper to taste
Instructions
- Bring potatoes to boil, cook until tender.
- In a bowl, mix mustard and yogurt.
- Cut potatoes into medium sized cubes and drizzle with apple vinegar. Combine sauce with potatoes, mix well. Add salt and pepper if desired. Add dill and serve.
Notes
Fried Chicken Breast with Greek Yogurt and Saffron
Ingredients
Scale
- 500 g lean chicken fillet
- 500 g Krinos plain greek yogurt
- 200 g wheat flour
- 1 garlic clove diced
- ½ tbsp saffron
- 1 tbsp paprika
- 3 tbsp Krinos extra virgin olive oil
- ½ lemon juiced
- ½ tbsp ground mint
- salt and pepper to taste
Instructions
- Wash chicken fillet thoroughly and chop into bite sizes.
- Mix yogurt, garlic, paprika, salt, pepper and mint. Dissolve saffron in ¼ cup of water and add to mix. Stir well. Once mix has colour from the saffron, add chicken and mix well.
- Cover bowl and refrigerate for 1 hour. Remove chicken from fridge, cover in flour and put in pan with hot olive oil. Fry until chicken is golden brown.
Notes
Eggplants with Greek Yogurt
Ingredients
Scale
- 2 eggplants
- 1 red pepper
- 1 leek
- 250 g Krinos greek yogurt
- 300 g lean ground beef
- 6 tbsp Krinos extra virgin olive oil
- ½ cup white wine
- 2 eggs
- 200 g grated parmesan
- salt and pepper to taste
Instructions
- Cut eggplants horizontally, sprinkle with salt to remove the bitterness and let drain for 30 minutes. Rinse and dry. Preheat oven to 360F, roast for 30 minutes. Once tender, remove their contents with a spoon and try not to tear their skin.
- In a skillet, heat olive oil over a medium to high temperature. Sauté leeks and peppers until golden. Add ground beef and white wine, stir well. Cook for 15 minutes.
- In a bowl, mix eggplant pulp, yogurt and eggs. Add meat to mix and combine well. Stuff eggplant skins with mix and sprinkle with parmesan cheese.
- Preheat oven to 400°F, bake for 25 minutes. Serve.
Notes
Stuffed Peppers with Ground Beef & Yogurt
Ingredients
Scale
- 6 large red peppers
- 500 g lean ground beef
- 2 onions
- 5 tbsp Krinos extra virgin olive oil
- 4 garlic cloves diced
- 1 tbsp Krinos oregano
- 250 g diced tomatoes
- 350 g Krinos plain greek yogurt
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil in medium to high heat. When the oil is hot add the garlic and onion, sauté until golden.
- Add ground beef along with oregano, salt, pepper and tomatoes. Stir well for 5 minutes.
- Add 2 cups of water and let cook for 15 minutes in medium heat. Once the water is absorbed remove from heat, add yogurt and mix well.
- Meanwhile, remove stems from the peppers leaving a small part attached to the pepper to use as lid.
- Stuff the peppers with the mix and place them in tray. Any remaining mix can be placed between the peppers.
- Add two cups of water in the tray. Cook for 1 hour at 400°F. For the first 40 minutes cover the tray with aluminum foil, remove foil for the last 20 minutes.
Notes
Whole Grain Spaghetti with Greek Yogurt Sauce
Ingredients
Scale
- 500 g whole grain spaghetti
- 3 tbsp kalamata extra virgin olive oil
- 4 cloves
- 1 red onion finely chopped
- 2 broccoli crowns
- 350 g slice mushrooms
- 250 g Krinos red roasted peppers drained, sliced
- 1 lemon juiced
- 340 g Krinos plain greek yogurt
- ½ cup dijon mustard
- Krinos oregano
- salt and pepper to taste
- ground parmesan cheese
Instructions
- Bring a large pot of water to a boil, add spaghetti and cook until pasta is al dente.
- In a skillet, heat olive oil in medium to high heat.
- Once hot, add garlic and onion, sauté until golden. Add broccoli and cook until tender. Add the peppers, mushrooms and seasonings. Once mixture is tender, remove skillet from heat. Combine vegetables and pasta.
- In a bowl, mix lemon juice with Greek yogurt and dijon mustard.
- Pour yogurt sauce over pasta and stir until evenly coated.
Notes